Gluten-Free Paniyaram
Delight in the irresistible flavors of **Gluten-Free Paniyaram**, a modern twist on the classic South Indian delicacy that’s perfect for those avoiding gluten. Made with rice flour and urad dal flour, these savory, bite-sized dumplings are infused with the bold flavors of green chili, ginger, curry leaves, and fresh coriander. This recipe uses a traditional appe pan to achieve a crispy golden crust and a soft, fluffy interior, all in just 30 minutes from start to finish. Ideal as a breakfast option, snack, or appetizer, these paniyarams are best served hot with creamy coconut chutney or tangy tomato chutney. Whether you're embracing a gluten-free diet or simply looking to explore authentic Indian recipes, this dish offers a flavorful, healthy, and satisfying experience for the whole family. Keywords: gluten-free paniyaram, South Indian snack, rice flour dumplings, appe pan recipes, easy Indian breakfast.
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Recipe Information
Ingredients
- 1 cup Rice flour
- 0.25 cup Urad dal flour
- 0.5 cup Yogurt
- 0.5 cup Water
- 1 small Onion, finely chopped
- 1 Green chili, finely chopped
- 0.5 teaspoon Ginger, grated
- 8 leaves Curry leaves, chopped
- 2 tablespoons Coriander leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking soda
- 2 tablespoons Oil
Instructions
In a mixing bowl, combine the rice flour, urad dal flour, and salt.
Gradually add yogurt and water to the flour mixture, whisking until smooth. The batter should have a pourable consistency similar to pancake batter. Adjust water quantities if necessary.
Add the finely chopped onion, green chili, grated ginger, curry leaves, and coriander leaves into the batter. Mix well.
Cover the bowl and let the batter rest for at least 10 minutes to absorb flavors and thicken slightly.
Just before cooking, stir baking soda into the batter.
Heat an appe pan (paniyaram pan) over medium heat and add a few drops of oil into each of the cavities.
Once the pan is hot, pour batter into each cavity, filling them about three-quarters full.
Cook for 3-4 minutes on one side or until the edges start to look set and the bottom is golden brown.
Carefully flip each paniyaram using a skewer or spoon and cook for another 3-4 minutes until the other side is golden and they are cooked through.
Remove the paniyaram from the pan and serve hot with coconut chutney or tomato chutney.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 12.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 322 mg | 25% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
